- 2 cups pasta
- 2 cups frozen vegetables
- 2 tablespoons basil pesto
- 1 tablespoon walnuts
- 1 tablespoon slivered almonds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- Bring a large pot of water to the boil. Cook pasta according to packet instructions.
- Add frozen vegetables to a large heat-proof bowl. Place a colander over the top. Drain pasta into the colander so the boiled water drains over the frozen vegetables.
- Place cooked pasta into a bowl and add pesto. Mix well to coat pasta.
- Use the colander to drain the vegetables then place the vegetables into the pesto pasta. Mix well to coat the vegetables with pesto.
- Sprinkle the nuts and seeds into the bowl and mix them through.
Bring a large pot of water to the boil. Cook pasta according to packet instructions.
Add frozen vegetables to a large heat-proof bowl. Place a colander over the top. Drain pasta into the colander so the boiled water drains over the frozen vegetables.
Place cooked pasta into a bowl and add pesto. Mix well to coat pasta.
Use the colander to drain the vegetables then place the vegetables into the pesto pasta. Mix well to coat the vegetables with pesto.
Sprinkle the nuts and seeds into the bowl and mix them through.
